Allergens in Avakaya: sesame, mustard.
Ingredients
Quantities for 20.
- 1kg, firm and sour, cut into 3cm pieces with the shell of the stone Raw Mangothe stone shell is traditional and holds the pieces together
- 200g Chilli Powdera coarse, deep red pickle chilli, not the fine hot kind
- 150g, ground to a coarse powder Mustard Seedsavakaya means mustard; this is the flavour
- 150g, non-iodised Saltiodised salt clouds the pickle and softens the fruit
- 400ml Sesame OilIndian gingelly oil, and enough to cover
- 2 tbsp Turmeric
- 1 tbsp, ground Fenugreek Seeds
- 20 cloves, peeled Garlicoptional
Cookware
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Everything must be bone dry. One drop of water and the jar spoils within a week.
- This is not a same-day pickle. It needs three days to come together and is better after a month.
Method
- Wipe the mango pieces with a dry cloth and spread them on a towel for an hour. There must be no moisture at all.Do not wash and use immediately. Wash the whole fruit, dry it thoroughly, then cut.
- Mix the chilli powder, ground mustard, salt, turmeric and fenugreek in a wide dry bowl.
- Add half the oil and work it into a thick paste. Fold in the mango pieces and the garlic until every piece is coated.
- Pack into a dry glass or ceramic jar, pressing down to remove air pockets. Pour the remaining oil over so the surface is covered.The oil layer is the seal. If the pickle drinks it, top it up.
- Close and leave three days at room temperature, turning the jar once a day, then refrigerate.Three days is the traditional cure. After that keep it cold: a jar left out all summer is a tradition, not a tested method.
Storage
Keeps 6 months refrigerated under a covering film of oil, using only a dry spoon. Traditionally kept in a cool larder for a year, but that rests on the salt and oil levels being judged by eye, which is not something this recipe can verify for your batch.
Nutrition Good estimate
One serving of Avakaya (98 g) is about 272 calories, or 278 calories per 100 g.
Low protein: 4 g a serving, 6% of the calories
| Per serving98 g | Per 100 g | |
|---|---|---|
| Calories | 272 kcal | 278 kcal |
| Protein | 4.0 g | 4 g |
| Carbohydrate | 17.2 g | 18 g |
| of which sugars | 8.4 g | 9 g |
| Fibre | 4.8 g | 5 g |
| Fat | 23.1 g | 24 g |
| of which saturated | 3.2 g | 3 g |
| of which unsaturated | 18.6 g | 19 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.